What You’ll Need:
Salt and freshly ground pepper
12 oz. fettuccine
1 tbsp unsalted butter
1 small onion, minced
1 1/4 cups heavy cream
1 large egg yolk
2 tsp freshly grated lemon zest
1/4 cup grated Parmesan
1/4 cup grated Asiago or Romano
Extra cheese for garnish
Bring a large salted pot of water to a boil and cook fettuccine according to package directions. Reserve 1/2 cup cooking water when you drain.
Meanwhile, melt butter in a skillet over medium-heat. Add the onion and a pinch of salt and cook until fragrant and transparent, about 3-5 minutes. Whisk cream, egg yolk and lemon zest in a bowl. Add cream mixture and cheeses to onions in skillet and reduce heat to low. Cook, whisking until thickened for several minutes. Season with salt and 2 tsp pepper.
Add pasta to the sauce and toss. Add a bit of the reserved cooking water to loosen, if necessary. Garnish with more cheese. Serve immediately with crusty bread.
Adapted from a Food Network Magazine recipe.
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